.jpg)
Momo is one of Nepal’s most popular foods. These are little dumplings formed with a scoop of filling wrapped in dough. Momos are often steamed, although they can also be fired or steam-fired. The exact origin of momo appears to be unknown. Nonetheless, there are a few theories and views about how and when momo originated in or reached Nepal. One of the most widely held beliefs is that momo originated in Tibet, a neighbour to Nepal.
One widely held notion is that Newa merchants of the Kathmandu Valley had a significant part in this. They used to do a lot of business with Tibet, especially Lhasa. They took the momo-making processes from there and brought them to Nepal, slightly changing the seasonings to suit the Nepalese palate. Momo gradually gained popularity in the Newa community. Newa people replicated momos using buffalo meat while adopting momo-making processes, popularising buff momo in the Kathmandu valley.
Apart from that, it is believed that momos arrived in Nepal alongside Tibetans migrating to the Himalayan region of Nepal.
Types of Momos commercially found in Nepal are:
Steamed Momo
It is the most basic momo that can be found in any Nepalese restaurant. In fact, every home in the country makes steamed momo occasionally. Steamed momo can also be many types, depending on the filling.
Buff Momo, chicken momo, and vegetarian Momo are the most popular. Non-vegetarian Momo is made of minced meat blended with herbs and spices and covered in a thin layer of wheat dough. The vegetable ones, on the other hand, are made up of finely chopped seasonal veggies. Steamed momo is frequently accompanied by finely ground tomato and sesame sauce.
Jhol Momo and Soup Momo
Soup momo, or ‘jhol’ momo, is one of the most popular varieties of momos in Nepal, especially during the winter months. While the names ‘jhol’ and soup are identical in Nepal, the momo variant is slightly different.
‘Jhol’ momo is a tangy, flowing sauce prepared with sesame seeds and tomato blended with other spices.
Sadheko Momo
Sadheko Momo is a spicy, tangy, and tasty momo that is ideal for those who like it spicy. Herbs, tomato, chopped onions, garlic, and seasonings like salt, pepper, oil, and a dash of lemon are stirred into the steamed momo.
Sadheko momo is essentially served with a spicy salad. It has a simple variant of momos as its core. Sadheko Momo is available in both vegetarian and non-vegetarian varieties.
Chilly Momo
Chilly Momo is often ideal for folks who enjoy chilly chicken. It is also known as C Momo, where C is an abbreviation for Chilly. This momo is perfect for those who enjoy hot and spicy foods. To complement the flavour of the fried momo, it also features stir-fried chillies, onions, and tomatoes soaked in sauce. You can have the chilly momo, like other types, with vegetarian or non-vegetarian fillings.
Kothey Momo
Kothey Momo is one of the most popular varieties of Momos in Nepal. It is often wrapped in an elongated form, and the filing can vary greatly. In actuality, it’s a pan-fried momo that’s half fired on a pan.
The stuffing of this momo can be vegetables, chicken, buff, or pork, according to personal choice. It’s accompanied by a tangy tomato sauce and a spicy pepper sauce.
Compiled By: Rebika Bishokarma
photo credit: Tek Bahadur , Abhishek Sanwa Limbu, themomoking.com, yaknyeti.us, youtube.com, momoking.co.uk
Also Read
.jpg)
.png)
